A simple and delicious dish bringing all the flavour with minimal effort! NOMU Cajun Rub marinated chicken is served alongside roasted beetroot chunks and pickled piquanté peppers, sun-dried tomato & borlotti bean salad. Dollops of creamy guac make this dish delish!
Cajun Grilled Chicken
Cajun Grilled Chicken
with roasted beetroot & guacamole
Hands on Time: 10 - 25 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beetroot Chunks
- Borlotti Beans
- Chicken
- Free-range Chicken Mini Fillets
- Garlic Cloves
- Guacamole
- NOMU Cajun Rub
- Piquanté Peppers
- Spring Onion
- Spring Onions
- Sun-Dried Tomatoes
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RUBY BEETS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CAJUN CHICKY
Pat the chicken strips dry with paper towel. In a bowl, combine the NOMU rub, the grated garlic, and a drizzle of oil. Toss through the chicken strips. Set aside to marinate, 5-10 minutes.
LOADED SALAD
In a salad bowl, combine the drained peppers, the diced tomato, the rinsed beans, the chopped sun-dried tomatoes, ¾ of the spring onion slices, a drizzle of olive oil, and seasoning. Set aside for serving.
FRY IT UP
When the roast has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, fry the marinated chicken strips until golden and cooked through, 1-2 minutes per side.
DISH AND NOSH!
Plate up the roasted beetroot and the tomato and bean salad. Side with the chicken and the guacamole. Garnish with the remaining spring onion slices. Easy as that, Chef!
Beetroot Chunks - 200g
Free-range Chicken Mini Fillets - 150g
NOMU Cajun Rub - 10ml
Garlic Cloves - 1
Piquanté Peppers - 20g
Tomato - 1
Borlotti Beans - 60g
Sun-dried Tomatoes - 40g
Spring Onion - 1
Guacamole - 1 unit
RUBY BEETS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CAJUN CHICKY
Pat the chicken strips dry with paper towel. In a bowl, combine the NOMU rub, the grated garlic, and a drizzle of oil. Toss through the chicken strips. Set aside to marinate, 5-10 minutes.
LOADED SALAD
In a salad bowl, combine the drained peppers, the diced tomato, the rinsed beans, the chopped sun-dried tomatoes, ¾ of the spring onion slices, a drizzle of olive oil, and seasoning. Set aside for serving.
FRY IT UP
When the roast has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, fry the marinated chicken strips until golden and cooked through, 1-2 minutes per side.
DISH AND NOSH!
Plate up the roasted beetroot and the tomato and bean salad. Side with the chicken and the guacamole. Garnish with the remaining spring onion slices. Easy as that, Chef!
Beetroot Chunks - 400g
Free-range Chicken Mini Fillets - 300g
NOMU Cajun Rub - 20ml
Garlic Cloves - 1
Piquanté Peppers - 40g
Tomato - 1
Borlotti Beans - 120g
Sun-dried Tomatoes - 80g
Spring Onion - 1
Guacamole - 1 unit
RUBY BEETS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CAJUN CHICKY
Pat the chicken strips dry with paper towel. In a bowl, combine the NOMU rub, the grated garlic, and a drizzle of oil. Toss through the chicken strips. Set aside to marinate, 5-10 minutes.
LOADED SALAD
In a salad bowl, combine the drained peppers, the diced tomato, the rinsed beans, the chopped sun-dried tomatoes, ¾ of the spring onion slices, a drizzle of olive oil, and seasoning. Set aside for serving.
FRY IT UP
When the roast has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, fry the marinated chicken strips until golden and cooked through, 1-2 minutes per side.
DISH AND NOSH!
Plate up the roasted beetroot and the tomato and bean salad. Side with the chicken and the guacamole. Garnish with the remaining spring onion slices. Easy as that, Chef!
Beetroot Chunks - 600g
Free-range Chicken Mini Fillets - 450g
NOMU Cajun Rub - 30ml
Garlic Cloves - 2
Piquanté Peppers - 60g
Tomatoes - 2
Borlotti Beans - 180g
Sun-dried Tomatoes - 120g
Spring Onions - 2
Guacamole - 2 units
RUBY BEETS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CAJUN CHICKY
Pat the chicken strips dry with paper towel. In a bowl, combine the NOMU rub, the grated garlic, and a drizzle of oil. Toss through the chicken strips. Set aside to marinate, 5-10 minutes.
LOADED SALAD
In a salad bowl, combine the drained peppers, the diced tomato, the rinsed beans, the chopped sun-dried tomatoes, ¾ of the spring onion slices, a drizzle of olive oil, and seasoning. Set aside for serving.
FRY IT UP
When the roast has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, fry the marinated chicken strips until golden and cooked through, 1-2 minutes per side.
DISH AND NOSH!
Plate up the roasted beetroot and the tomato and bean salad. Side with the chicken and the guacamole. Garnish with the remaining spring onion slices. Easy as that, Chef!
Beetroot Chunks - 800g
Free-range Chicken Mini Fillets - 600g
NOMU Cajun Rub - 40ml
Garlic Cloves - 2
Piquanté Peppers - 80g
Tomatoes - 2
Borlotti Beans - 240g
Sun-dried Tomatoes - 160g
Spring Onions - 2
Guacamole - 2 units
Woolies Products in this dish
